White Chicken Chili
White chicken chili uses chicken broth and white beans instead of a tomato base. Cumin and dry mustard add flavor without making the chili overly spicy.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped or grated
- 2 garlic cloves, minced
- 1 pound ground chicken
- 2 cans white beans, drained and rinsed, or about 4 cups cooked white beans
- 5 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
Directions
- Heat the olive oil in a skillet over medium heat.
- Add the onion and garlic and cook until the onion begins to soften.
- Add the ground chicken and cook until it reaches 165°F and no pink remains.
- Transfer the chicken mixture to the slow cooker.
- Add the white beans, chicken broth, cumin, dry mustard, pepper, and salt.
- Stir well, cover, and cook on Low for 4-6 hours or on High for 2-3 hours.
- For a thicker chili, mash about 1 cup of the beans against the side of the slow cooker and stir them back into the broth.
- Taste and adjust the seasonings before serving.
Serving Idea: Top each bowl with shredded cheese, crushed tortilla chips, sliced avocado, or chopped cilantro.